Nutty Blueberry Bliss Muffins
Indulge in these delightful Nutty Blueberry Bliss Muffins, where wholesome ingredients come together to create a nutritious and satisfying treat. Packed with fresh blueberries bursting with flavor, these muffins are not only delicious but also loaded with essential vitamins, minerals, and antioxidants. The inclusion of whole wheat flour and quick-cooking oats adds a hearty texture and boosts the health benefits, while almond slivers sprinkled on top provide a delightful crunch and a source of heart-healthy fats. Perfect for breakfast or as a snack, these muffins freeze beautifully for up to a month—simply microwave a frozen muffin for a quick and nutritious treat. Adapted from Cooking Light, this recipe will delight your taste buds and nourish your body.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
all-purpose flour
1 1/2 cups (sifted)
whole wheat flour
1 cup (sifted)
quick-cooking oatmeal
1 cup (uncooked)
granulated sugar or Splenda
1 cup (granulated)
baking powder
1 tablespoon (none)
baking soda
1 teaspoon (none)
salt
1/4 teaspoon (none)
plain low-fat yogurt
2 cups (none)
1% low-fat milk
1/2 cup (none)
canola oil
2 tablespoons (none)
vanilla extract
2 teaspoons (none)
egg substitute
1/4 cup (liquid)
fresh blueberries
1 1/2 cups (washed)
cooking spray
as needed (for greasing muffin cups)
whole wheat flour
1/4 cup (for streusel)
slivered almonds
1/4 cup (chopped)
brown sugar
1 tablespoon (packed)
butter or margarine
1 tablespoon (melted)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a large bowl, combine the all-purpose flour, whole wheat flour, quick-cooking oats, granulated sugar (or Splenda), baking powder, baking soda, and salt. Mix well with a whisk.
3
Create a well in the center of the dry ingredients.
4
In a separate bowl, whisk together the yogurt, low-fat milk, canola oil, vanilla extract, and egg substitute until smooth. Pour this mixture into the well created in the dry mix.
5
Gently fold in the fresh blueberries until just combined, being careful not to overmix.
6
Using a spoon or ice cream scoop, fill each of the 30 muffin cups—previously coated with cooking spray—with about 2 rounded tablespoons of the batter.
7
In a small bowl, mix together the additional whole wheat flour, chopped slivered almonds, brown sugar, and melted butter (or margarine). Sprinkle this mixture evenly over the muffin batter in each cup.
8
Bake for 15 minutes or until the muffins spring back when lightly touched in the center.
9
Allow the muffins to cool in the pans for 10 minutes on a wire rack before removing them from the pans.
10
Serve warm or at room temperature, and enjoy the wholesome goodness!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this muffin recipe?
The recipe is for Nutty Blueberry Bliss Muffins.
How many muffins does this recipe make?
This recipe yields approximately 30 muffins.
What is the recommended oven temperature?
The oven should be preheated to 400°F (200°C).
What types of flour are used in these muffins?
The recipe uses a combination of all-purpose flour and whole wheat flour.
Can I use a sugar substitute for this recipe?
Yes, you can use either granulated sugar or Splenda.
What kind of oats are required?
The recipe calls for 1 cup of quick-cooking oatmeal, uncooked.
What type of yogurt is used?
You should use 2 cups of plain low-fat yogurt.
Is there milk in these muffins?
Yes, the recipe requires 1/2 cup of 1% low-fat milk.
What oil is recommended for the batter?
The recipe uses 2 tablespoons of canola oil.
Does this recipe use real eggs?
No, it calls for 1/4 cup of liquid egg substitute.
Are the blueberries fresh or frozen?
The recipe specifies 1 1/2 cups of fresh blueberries, washed.
What provides the nutty flavor in the topping?
The topping includes chopped slivered almonds.
How do I prepare the muffin pans?
The muffin cups should be coated with cooking spray.
What are the ingredients for the streusel topping?
The topping consists of whole wheat flour, chopped slivered almonds, brown sugar, and melted butter or margarine.
How long should the muffins bake?
The muffins should bake for 15 minutes.
How can I tell if the muffins are fully cooked?
They are done when they spring back after being lightly touched in the center.
How long should the muffins cool before removing them from the pan?
Allow them to cool in the pans for 10 minutes on a wire rack.
Can I freeze these muffins?
Yes, these muffins freeze beautifully for up to a month.
How should I reheat a frozen muffin?
Simply microwave a frozen muffin for a quick and nutritious treat.
Where was this recipe adapted from?
This recipe was adapted from Cooking Light.
How much batter goes into each muffin cup?
Fill each cup with about 2 rounded tablespoons of batter.
What is the first step in mixing the ingredients?
The first step is to combine the dry ingredients (flours, oats, sugar, baking powder, baking soda, and salt) in a large bowl.
What technique is used to add the blueberries?
Gently fold in the fresh blueberries until just combined, being careful not to overmix.
What is the source of heart-healthy fats in this recipe?
Almond slivers and canola oil provide heart-healthy fats.
Are these muffins considered a good breakfast option?
Yes, they are described as a perfect breakfast or snack loaded with vitamins and antioxidants.
Should the all-purpose flour be sifted?
Yes, the recipe recommends using sifted all-purpose and whole wheat flour.
Is the brown sugar for the topping packed?
Yes, the recipe specifies 1 tablespoon of packed brown sugar for the streusel.
What role does vanilla extract play in this recipe?
Two teaspoons of vanilla extract are added for flavor enhancement.
Is it okay to use margarine instead of butter?
Yes, the recipe states that either melted butter or margarine can be used for the topping.
What should I use to mix the dry ingredients?
Use a whisk to mix the dry ingredients well.